Description: Stephanie Gravalese's Peach and Muddled Mint Tea Punch.
Recipe courtesy of Stephanie Gravalese

Peach and Muddled Mint Tea Punch

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  • Level: Easy
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 6 to 8 servings
This punch is perfect for a picnic on the go, highlighting peak peach season with sprigs of garden-fresh mint. You can pull together this punch the night before your outing to let the flavors of the peaches and muddled mint deepen. Don’t forget the ice!



Special equipment:
a muddling stick (optional)
  1. Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags.
  2. Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool).
  3. Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl.
  4. Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices.

Cook’s Note

If you don’t have a muddling stick, you can use the bottom of a small bowl, a wooden spoon or the back of a serving spoon instead. The goal is to help the mint release its oils for added flavor.